An overly salty soup is no one's idea of a good meal, and this comes from a self-professed salt fiend! Here are two tricks to get the seasoning just right...and what to do when you realize you were maybe still a bit too heavy-handed. More

A few weeks ago, my husband and I set out to locate this small jar at our local Whole Foods. We had heard through the grapevine that it simply must be tried and would bring magic to any dish. After what seemed like an exhaustive search through keffias and sad, worn out Toms, we finally found it. Stashed away under the cheese counter. Can you guess what's in the jar above? More

Fall Fruit Week on the Kitchn has already brought about much inspiration to get into the kitchen and start cooking! While recipes are essential for most of us, there's something nice about getting to really know which spices compliment certain fruits and feeling more self-sufficient in creating your own fall flavors. More

It's no secret that we here at The Kitchn love buying from the bulk section of the market. Whether we are looking for a small amount of spices or large amounts of grains, shopping in the bulk section saves money, minimizes waste, and inspires us to try out new pantry ingredients. In celebration of Bulk Foods Week (October 16-22), here are 13 tips, tricks and tutorials for buying and storing foods in bulk. More

I know, I know! We're not supposed to leave our delicate herbs and spices 'exposed' to air, sunlight and heat, lest they loose their freshness and potency. But I'm still recommending this helpful culinary practice: to leave out a few of your most favorite herbs and spices in little bowls on your counter. Read on for my reasons why. More

We've all heard it before: a diet high in sodium is dangerous for our health. So when cooking at home, there are little steps we can take to reduce our intake of salt at the table. But what about when eating out or buying packaged foods at the grocery store? More

It's time to dust off your little canister of pumpkin pie spice. But wait just a second: its possibilities stretch far beyond baking a pumpkin pie. We like to use it in beverages and take it to the savory side of things with vegetable dishes and simple fall meals. More

Grinding a teaspoon or two of pepper is easy, but what if you need a large amount of freshly-ground pepper?

America's Test Kitchen has an inventive solution, using a tool we don't usually bring into the kitchen: a power drill! More

My spice cabinet is currently bursting at the seams and ready for some reorganization, so this storage idea from Adrianna at A Cozy Kitchen is mighty appealing. The best part: she turned the jar lids into mini chalkboards, so the jars can be used for any number of spices. More

On a recent pilgrimage to The Meadow in Portland, I spotted, amongst the jars of specialty pepper, a single container filled with unusual dark brown pods. I had never heard of this spice labeled "Selim Kili," and the shop guy professed he hadn't used it, either. (Owner Mark Bitterman was out of town, or I'm sure he could have enlightened us!) Thoroughly intrigued, I had to procure the jar for myself and give it a try. More